We didn’t set out to start an ice cream company. In fact, we set out to make high-quality, house-made, hand-packed ice cream in fanciful flavors to serve in our Fine Dining Restaurant Group restaurants. As fate would have it, once our guests tasted the sweet treats, they started asking where they could buy a pint or a container to take home with them.
From a small space in the back of one of our restaurant kitchens, production grew, leading chef Chad Horton to bring on more team members to simply keep up with the demand for our frozen treats - team members whose entire job was assembling ice cream sandwiches and packing pints.
With two specialty stores in the Fine Dining family in which we could sell our products, we started packaging our ice cream sandwiches in quart containers and ice cream in blank white pints, calling them Cream + Sugar, slapping a sticker on them and selling them to eager customers. Word made it around Jackson Hole. Pretty soon, we couldn’t keep the ice cream sandwiches on the shelves and nearly as soon as we restocked them, the containers were gone.
Since then, our team, table and freezer space may have grown, but our approach has not. All Cream + Sugar ice creams are still made by hand using milk and cream from regional farms, cookies are baked daily, and everything is assembled and packaged before making its way to grocery shelves. We believe our hand-made approach is evident in every last drip.
No matter the creation, each Cream + Sugar product is spun with love, knowing that life is simply better with ice cream.